Whole Bean, Ecuadorian Coffee - Ramiro Pauta's Plantation - Medium Roast
Arturo first met Ramiro at a coffee conference in Loja, Ecuador, in the Spring of 2019. At the conference, the two immediately hit it off. Arturo quickly realized that Ramiro was no ordinary coffee farmer. He not only focuses on his plantation, but he has learned the most intricate details of roasting and being a barista. In the summer of 2019, when Carter and Shane were in Ecuador, they visited Ramiro’s plantation, and it sure didn’t disappoint! The plants were perfectly organized, and the plantation was free of shrubs and weeds. There were multiple different types of coffee: catucai, caturra, Geisha, Pacamara, Tipica, Bourbon, amongst countless others. It was a sight to see, and one we truly appreciated being able to experience. The first 5000lbs of coffee from Ramiro’s plantation in Malacatos, Ecuador, arrived in The States on August 17, 2019. Ramiro’s plantation is just over 5,000 feet above sea level. His various strands of Arabica Coffee are processed organically and harvested with the utmost care. Currently, Ramiro and his son, Javier, take care of the plantation and process the coffees themselves. Through their attention to detail, a smooth, chocolatey coffee with subtle hints of banana is born.